Montano Homegrown Hop Harvest Ale 23 - Beer Recipe - Brewer's Friend

Montano Homegrown Hop Harvest Ale 23

8732 calories 810.3 g 20 qt
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 66% (brew house)
Hop Utilization: 81%
Calories: 8732 calories (Per 20qt)
Carbs: 810.3 g (Per 20qt)
Created: Sunday August 13th 2023
1.050
1.010
5.2%
64.4
14.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Castle Malting - Château Pale Ale12 lb Château Pale Ale 38 3.4 48%
2 lb Castle Malting - Château Munich2 lb Château Munich 34 12.7 8%
1 lb Castle Malting - Château Monastique1 lb Château Monastique 35 17.5 4%
2 lb Castle Malting - Chateau Cara Terra2 lb Chateau Cara Terra 34 75 8%
2 lb Weyermann - CaraWheat2 lb CaraWheat 31 45 8%
2 lb Weyermann - Carafoam2 lb Carafoam 34.5 2.2 8%
2 lb German - Pale Wheat2 lb Pale Wheat 39 1.5 8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz HG Nugget/Willamette (6AA)4 oz HG Nugget/Willamette (6AA) Hops Leaf/Whole 6 First Wort 0 min 32.93 40%
3 oz HG Nugget/Willamette (6AA)3 oz HG Nugget/Willamette (6AA) Hops Leaf/Whole 6 Boil 60 min 22.45 30%
3 oz HG Mix (4AA)3 oz HG Mix (4AA) Hops Leaf/Whole 4 Aroma 20 min 9.06 30%
10 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.69 gal Strike 165 °F 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered Tap Water. Add 2 TBSP Gypsum + 5ml Lactic + 1 TBSP CaCl to mash water (12 gal). Add 1 TBLSP Gypsum to Lauter water (7 gal).
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash In at 153F, hold 45 min. Infuse to 158F, hold 25 min. Recirc 20 min, lauter. Homegrown hops were picked a few days before brewing. Air dried, but not as dry as usual hops used. So probably equivalent of 8 oz hops, not 10 shown in recipe.

View Count: 178
Brew Count: 0
Last Updated: 2023-09-19 03:09 UTC

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